Carnivore Sandwich Bread [Beef Version]

Prep time: 20 mins      Cook time: 1 hr 45 mins      Rest time: 10 mins     Total time: 2 hrs 5 mins

Macronutrients per loaf: 184g fat | 128g protein | 0g carbohydrates

Makes: 1 loaf

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

Make it Keto: Top with lots of fat

Crunchy on the outside, soft on the inside, this savory, carnivore, beef-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.

What you need to make Carnivore Sandwich Bread [Beef Version]

Ingredients:

Equipment:

How to make Carnivore Sandwich Bread [Beef Version]

To start – crack the eggs into a mixing bowl.

Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).

With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam with lots of air bubbles.

Melt the ghee on your stovetop.

In a blender, mix the raw ground beef, melted ghee, egg yolks, and sea salt until a smooth paste forms.

With a hand mixer, blend the frothy egg whites and the beef-ghee-egg yolk paste until the mixture becomes smooth like batter.

Pour the batter into your bread pan and bake in the oven for 100-105 minutes at 375 degrees.

Note: You’ll know it’s done when the texture is consistent, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it’s not done.

Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.

Slice the loaf into 1-inch thick slices, or whatever size you prefer.

Important: the texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. Scroll up to see photos of the texture of this bread when fresh, toasted, and pan-fried under the “Tips to make the best…” section. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.

Meal ideas: Make a Classic Carnivore Club SandwichPulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.

Store in the fridge in an airtight container for up to 5 days. Enjoy!

Tips to make the best Carnivore Sandwich Bread [Beef Version]

  • Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.) for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.
  • The texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. See photos below. The top slice is toasted, the middle slice is pan-fried, and the bottom slice is freshly baked without alteration. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.

Looking for meal ideas for this Carnivore Sandwich Bread? Try these:

Classic Carnivore Club Sandwich

Pulled Pork Sandwich on Carnivore Bread

Toast a slice and top with 2-Ingredient Strawberry Glaze and Honey Butter

Toast a slice and top with Onion-Free Guacamole and an over-easy egg

Carnivore Sandwich Bread [Beef Version]

 

Carnivore Sandwich Bread [Beef Version]

Crunchy on the outside, soft on the inside, this savory, carnivore, beef-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
Prep Time20 mins
Cook Time1 hr 45 mins
Resting Time10 mins
Total Time2 hrs 15 mins
Food Type: Appetizer, Side Dish, Snack
Cuisine: American
Diet Preference: Baked Goods, Bread, Carnivore, Gluten-Free, Keto, Low FODMAP, Nut-Free, Paleo, Snack, Sugar-Free, Zero Carb
Servings: 1 loaf
Author: Ashley Rothstein

Equipment

  • 9x5 Bread pan
  • Blender or food processor
  • Hand mixer

Ingredients

  • 8 eggs
  • 1 lb raw ground beef
  • 1/4 cup grass-fed ghee (or butter)
  • 1.5 tsp sea salt

Instructions

Start the oven.

  • Preheat your oven to 375 degrees.

Make the batter.

  • Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
  • With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground beef, melted ghee, egg yolks, and sea salt (ASHLEYR for 15% off) until a smooth paste forms.
  • Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • With a hand mixer, blend the frothy egg whites and the beef-ghee-egg yolk paste until the mixture becomes smooth like batter.

Bake the loaf.

  • Pour the batter into your bread pan and bake in the oven for 100-105 minutes at 375 degrees.
  • Note: You'll know it's done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it's not done.
  • Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.

Prepare and serve.

  • Slice the loaf into 1-inch thick slices, or whatever size you prefer.
  • Important: the texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. Scroll up to see photos of the texture of this bread when fresh, toasted, and pan-fried under the "Tips to make the best..." section. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.
  • Store in the fridge in an airtight container for up to 5 days. Enjoy!

What I used for this recipe:

Looking for meal ideas for this Carnivore Sandwich Bread? Try one of these:

Classic Carnivore Club Sandwich

Pulled Pork Sandwich on Carnivore Bread

Toast a slice and top with 2-Ingredient Strawberry Glaze and Honey Butter

Toast a slice and top with Onion-Free Guacamole and an over-easy egg

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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18 Comments

  1. Javier Ascencion
    May 17, 2021 / 7:45 pm

    5 stars
    A great recipe for those carnivore sandwiches, avocado toast or a carnivore hors d’oeuvres. I’ve tried the pork and the beef and next will try with bison and elk. It’s a lot leaner but I’ll have plenty of room for fatty meats like marrow to add. AWESOME recipes Ashley, KEEP THEM COMING CARNIVORE ..!!!

  2. May 17, 2021 / 10:14 pm

    5 stars
    Tried this recipe right after I saw it on facebook. I had some left over beef that I didn’t want to eat on it’s own and fancied a change. It turned out great, very moist and tasty. I had it with butter and cheese. =D I will defiantly be making it again!

  3. UmYahya
    May 18, 2021 / 3:52 pm

    Absolutely enjoyed this bread toasted and with butter, heavenly! It’s such a good sandwich base for literally anything you want to add. The only thing I’ll do different next time is maybe just stick with a tsp of pink salt rather than the 1.5 as I felt it was slightly on the salty side for me other than that great recipe and very easy to follow! Keep them coming Ashley

  4. Adrian Vinas
    May 18, 2021 / 4:25 pm

    5 stars
    All of Ashley’s recipes are extremely creative, and all fairly easy to follow along with delicious results! Love the beef bread, really cures my desire to eat sandwiches and use my hands to eat food.

  5. April
    August 5, 2021 / 11:49 pm

    Can we use the pork rinds with this recipe? We prepare beef over pork, but don’t mind the pork rinds 🙂

    • Ashley Rothstein
      Author
      August 6, 2021 / 5:49 pm

      Absolutely! You can use this recipe here, just with ground beef instead of ground pork.

  6. Doc Holliday
    February 6, 2022 / 11:22 pm

    Going to try this, have a question, though have you tried any leavening agents in this to fluff the texture up a bit more?
    Specifically, aluminum-free types

    • Ashley Rothstein
      Author
      February 7, 2022 / 5:06 pm

      Never tried any leavening agents. But would love to hear the results if you end up trying any!

  7. Christine
    February 21, 2022 / 11:51 pm

    This is a fascinating but confusing recipe to me. Ground beef with egg is basically the foundation for meatloaf—so how does this actually taste like bread?! I’m curious to try but I have to admit, a bit skeptical. 🙂

    • Ashley Rothstein
      Author
      February 22, 2022 / 4:25 pm

      I don’t claim that this tastes like bread, but toasting it does give it a great bread-like texture. Lots of my readers haven’t had SAD bread in years. The texture of this one (especially if toasted) does the trick for them and allows them to enjoy sandwiches, french toast, etc. again.

  8. john mirbach
    March 2, 2022 / 9:24 pm

    5 stars
    just got done making the pork version & it is amazing !!!!!! thank-you !!!!! ✌️one question i have though is the pork rinds what do they do in the recipe & should i consider using them in this one ??? thanks again this was great ….

    • Ashley Rothstein
      Author
      March 4, 2022 / 11:21 pm

      Sure thing! I made a beef version of the bread recipe because lots of my readers don’t do pork and I received many requests for a pork-free variation. I personally think the bread is better with the pork rinds…they give it more of a bread-like texture (especially when toasted). If you’d like to try the beef version, go for it, but I personally like the pork version way better.

  9. Dusti
    April 30, 2022 / 3:01 pm

    I’ve made this once and froze the cut loaf for when I’m in the mood for a “toast”. Today I made it again with duck eggs, I’m sure excited to see what it tastes like!!!! Thank you.

  10. Courtney
    June 15, 2022 / 1:55 am

    I just made this recipe, and I thought it was supposed to be a grainy texture? It came out like a quiche rather than like a bread. Followed all the instructions, what would make it like an eg sponge, rather than a bread consistency?

    • Ashley Rothstein
      Author
      June 15, 2022 / 4:31 pm

      Hmm, the only thing I can think of is that it didn’t cook through fully, but if you followed the instructions, it should have cooked through. I will say that the texture should not be exactly like bread as it is a flourless mixture, but it shouldn’t be like a quiche. I’m thinking that it didn’t cook through for some reason as when it’s not cooked through, there are eggy patches and it’s not as dry. Did you use a 9×5 pan? To salvage this batch, you can pan-fry the pieces to dry them out and crisp them up. Put a little bit of fat in the pan (I use ghee or butter) and bring to medium heat. Pan fry them like you would french toast pieces.

  11. Cindy
    August 14, 2022 / 2:39 pm

    I just made this and have a question. I put the yolks in the blender and then added my block of meat. ( square shape from butcher box). It was very difficult to blend. I think I blew out my motor. Should I have broken up the meat before blending? Maybe add that step? Thx

    • Ashley Rothstein
      Author
      August 19, 2022 / 5:00 pm

      Hmm, I’ve never had to break up my meat much. I usually just break it in two so it fits in the blender. It can be a bit hard to blend and sometimes I have to stop the blender and shake it up. I’ll make a note in the recipe.

  12. Janine
    October 18, 2022 / 6:39 pm

    3 stars
    I have the same issue as the other user above with the blender, it started making a horrible smell So I transferred the contents to my food processor with better success. Mine looks nothing like yours though? There is absolutely no nice puffy rise like your pictures show? I did pulse the egg whites in with the food processor, and I don’t believe I overdid it? I might give it a go again and hand fold them in as suggested.

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